Savory Meatloaf with Mushrooms, Carrots and Peppers

Meatloaf with Mushrooms, Peppers and Carrots

When I was growing up, meatloaf was a family staple.

With five of us in the family, my mom did a terrific job stretching our food dollars. Serving ground beef with fillers like breadcrumbs and onions was a great place to start.

Herby Beefy Meatloaf Muffins

Herby Beefy Meatloaf Muffins

In the past I’ve turned meatloaf recipes into herby muffins. I like the automatic portion control, and they freeze beautifully.

But this week I wanted a walk down memory lane, so I molded my beefy mixture into a loaf, then roasted it on a rack in the oven over a cookie sheet covered with foil. I don’t have a fancy meatloaf pan, so this method allowed the fat to drip off onto the cookie sheet.

Meatloaf with Mushrooms, Peppers and Carrots

Meatloaf with Mushrooms, Peppers and Carrots
Just like mom, I stretched my meat with mushrooms, carrots and bell peppers, and since I used extra lean ground beef, the extra veggies added moisture as well.

Meatloaf with Mushrooms, Peppers and Carrots
A savory meatloaf reminiscent of Mom’s, with a brush of sweet barbecue sauce to give it a golden brown glaze, and served with roasted sweet potatoes and apples. This is definitely my idea of comfort food.


Meatloaf with Mushrooms, Carrots and Peppers
Shake It Up! Try ground turkey or ground chicken for a nice change from beef.
  • ½ large onion, chopped
  • 4 ounces mushrooms, sliced
  • ½ large bell peppers, chopped
  • 1 medium carrots, sliced
  • 3 clove garlic, chopped
  • 2 large egg whites
  • ½ cup bread crumbs
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 2 ½ pounds extra lean ground beef
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup barbecue sauce
  1. Preheat the oven to 400 degrees. Line a cookie sheet with foil and top with a rack.
  2. Combine onion, mushrooms, bell pepper, carrots and garlic in a food processor and pulse into small pieces.
  3. Dump vegetables into a large bowl and add remaining ingredients EXCEPT barbecue sauce. Work well to combine ingredients.
  4. Mold into a loaf, keeping size as even as possible.
  5. Place on the rack and roast in the oven for 1 - ½ hours until meat is no longer pink. 15 minutes before removing from the oven, spread barbecue sauce on the top to create a glaze.
Food energy: 272kcal
Saturated fatty acids: 3.29g
Monounsaturated fatty acids: 3.14g
Polyunsaturated fatty acids: 0.59g
Total fat: 7.02g
Calories from fat: 63
Cholesterol: 87mg
Carbohydrate, by difference: 16.03g
Total dietary fiber: 1.37g
Protein: 33.10g
Total lipid (fat): 7.65g
Water: 170.25g
Ash: 3.19g
Total sugars: 7.77g
Calcium: 39mg
Iron: 4.05mg
Magnesium: 43mg
Phosphorus: 322mg
Potassium: 712mg
Sodium: 521mg
Nutrition Information
Serving size: 8

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  1. says

    It’s odd, but I’ve never made meatloaf. I like it, and order it out sometimes, but just have never done it myself. Definitely need to, wouldn’t you say? And this would be a great one to start with!


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